Calories In A Banana Chocolate Chip Muffin – These banana chocolate bars come out delicate, moist and perfectly sweet, decorated with irresistible chocolate pockets. You will love that the recipe is simple, quick and made in one pot.
Any extra bananas on your desk? That’s a good thing! Blend up a creamy and dreamy banana banana smoothie or blood orange banana smoothie, or enjoy with healthy banana muffins or the last loaf of PET banana bread.
Calories In A Banana Chocolate Chip Muffin
Bananas and chocolate are a match made in heaven, and there’s no easier way to get the pairing right than with a batch of these classic, moist chocolate bananas. With a nicely rounded ball, a delicate crumb inside and lots of chocolate, they’re easy to enjoy as a lunch or treat. You won’t even get any complaints about what they serve for breakfast. 😉
Moist Chocolate Chip Muffin
After baking, these muffins keep well at room temperature for 2-3 days. Just store them in a ziplock bag or an airtight container. They are very moist, so if you notice water droplets forming inside the container, just open the cap or lid a little to let the air out.
These muffins can also be frozen! Store in a resealable bag or plastic storage container for 2-3 months. You can bake overnight in the whole pan, crack the pan to avoid excess condensation inside, or bake the muffins yourself by heating them in the microwave for about 30 seconds.
Do you have a favorite? Will you try this banana chocolate chip recipe? If you have, or have any questions, let me know in the comments below!
Thin, moist and perfectly sweet, studded with irresistible chocolate pockets. And you’ll love that the recipe is simple, quick and made in one pot.
Banana Chocolate Chip Muffins
Serving size: 1 muffin, Calories: 267 kcal, Carbohydrates: 42 g, Protein: 4 g, Fat: 10 g, Saturated fat: 3 g, Cholesterol: 17 mg, Sodium: 72 mg, Potassium: 163 mg, Fiber: , Sugar: 26 g, Vitamin A: 75 IU, Vitamin C: 2 mg, Calcium: 63 mg, Iron: 1 mg
Have you made this recipe? Leave a comment below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it! Vegan Banana Chip Muffins A healthy favorite made with just 8 simple ingredients, it’s moist and fluffy. and delicious!
Today is muffin day, healthy banana and chocolate day! So, with a few ripe bananas on hand, I decided to mix them into these kid-friendly vegan cookies.
I was going to make them coconut bananas, but since my daughter doesn’t care for nuts, I went ahead and added chocolate chips instead.
Choc Chip Banana Muffins
They look much better, and I’m sure many of you will agree. Who doesn’t love a little chocolate in their bananas!
Sak. This muffin recipe is based on a dairy-free, egg-free vegan banana bread. I reduced the oil a bit, using only 1/4 cup, making them a little healthier. They came out perfectly soft and gooey, and the gooey chocolate chips were a welcome addition.
Quick + easy to make. These muffins are super easy and ready in no time using very ripe bananas and a few pantry ingredients.
It’s great for food. These vegan muffins are great for breakfast or a healthy snack during the day. They are quickly eaten around our house, and I’m sure you will love them too!
Small Batch Chocolate Chip Muffins (makes 6)
Recommended Accessories: I love my American Muffin Pan and these parchment paper muffin liners (affiliate links) are great too!
If you try this healthy muffin recipe, let me know! Leave a comment and rate below. I’d love to hear what you think or changes you make.
Made with lots of love and chocolate chips, these vegan chocolate chip bananas are the perfect way to start your morning or enjoy as an afternoon snack!
Dry ingredients: Combine flour, baking powder, baking soda, and salt in a medium/large bowl and set aside.
Easy Banana Nut Chocolate Chip Muffins
Combine: Add wet ingredients and bananas and mix until combined. If the mixture seems too dry, add a little non-dairy milk, maybe 1/4 – 1/2 cup at most (I’ve never had to add).
Fill the muffin tin: Spoon into a well-greased or paper-lined muffin tin, filling each pocket 2/3 – 3/4 full.
Bake: Place in the oven on the middle rack and bake for about 20 – 25 minutes. You can also do a toothpick test in the center of one muffin, if it comes out clean, it’s ready.
Storage: Once completely cooled, store muffins in an airtight container lined with a paper towel on the counter for up to 3-4 days. The paper towel will get wet and won’t get them too wet. Or store in the fridge for up to a week.
Double Chocolate Chip Muffins
I have made these using only 2 teaspoons of baking powder with great results. If you don’t have baking soda on hand, you can leave it out.
Spelled flour is my favorite flour and I use it exclusively for my baking projects! If you are mildly intolerant to gluten, you can use gluten flour without negative effects. Unlike most wheat flour today because it is not hybridized. Here is more information on the nutritional side of spelled flour – Benefits of spelled flour – if you are not familiar with it.
RECOMMENDED Utensils: I love my USA Muffin Pan and these parchment paper muffin liners (affiliate links) are great too! For more of my favorite cooking tools, shop my kitchen essentials .This banana chocolate brownie recipe solves two kitchen problems for me: how to use up an endless supply of bananas and what to feed my daughter for breakfast when she gets out of school. The muffins are golden, fruity, and perfectly bananas—and the addition of sour cream keeps them moist on humid days. If you don’t have sour cream in the fridge or want to make the muffins a little lighter, feel free to replace them with low-fat Greek yogurt.
Using a hand mixer (or stand mixer), beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula.
Healthy Banana Muffins With Chocolate Chunks
Separate 3 tablespoons of chocolate chips (you will sprinkle them over the muffins), and fold the rest into the glaze.
Scoop the batter into the prepared muffin tin (the cups will be very full) and sprinkle evenly with the reserved chocolate chips.
Bake buns until tops are golden and bubbly, 23 to 25 minutes. Let the muffins cool in the tin for about 10 minutes.
Then turn them out onto a wire rack and let them rest for at least 10 minutes before serving. Muffins are best fresh from the oven, but will keep in a single layer in a sealed container or resealable plastic bag for up to 4 days (line the top and bottom of the container or bag with paper towels to keep the muffins from getting soggy). Towel).
Banana Oatmeal Chocolate Chip Muffins Recipe
I want to know how it turned out! Let me leave a review below. Or take a photo and share it on Instagram; be sure to tag me @.
This website is written and created for informational purposes only. I am not a certified nutritionist and the nutritional information on this site has not been evaluated or approved by nutritionists or the Food and Drug Administration. Nutritional information is provided on a voluntary basis and should not be construed as a guarantee. Data were calculated using an online nutrition calculator, Edamam.com. While I do my best to provide accurate nutritional information, these numbers should be considered estimates only. Various factors such as the types of produce or brands purchased, natural variations in fresh produce, and how ingredients are processed alter the effective nutritional information in any recipe. Additionally, different online calculators produce different results based on food sources and algorithms. To get the most accurate nutrition information for a given recipe, you should calculate the nutrition information with the actual ingredients used in your recipe, using your preferred nutrition calculator. These chocolate banana muffins are the healthiest! Made without refined oil or sugar, they will be an easy nutritious snack during the day or as a quick breakfast. Plus, you can make them vegan too!
If you have overripe bananas at home and you don’t know what to do with them, don’t throw them away! You can use them to bake these banana chocolate chip cookies or banana bread in one pan!
They are a complete nutritious snack, made without refined oil or sugar. Also, you can make them vegan!
Chocolate Chip Banana Muffins Recipe
I like to eat them for breakfast with a cup of coffee. I bake them twice a month and like to have them on hand, like my healthy breakfast cookies, healthy chocolate chip cookies, banana squash
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